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Summer Squash with Cheese New York Times Yield: 6 servings 6 medium-size yellow squash 3 Tbsp. butter ¼ cup finely chopped onion 1 small clove of garlic, chopped ½ cup finely chopped mushrooms Salt and feshly ground black pepper 2 Tbsp. finely chopped parsley ¼ cup grated Swiss or Gruyère cheese ¾ cup fine bread crumbs Melted butter Heat oven to 350o. Split each squash lengthwise in half. With a melon ball cutter or sharp spoon, scoop out the insides, leaving a rim about ¼-inch thick. Reserve both the scooped-out pulp and the squash shells. Chop the pulp. Melt the butter and add the onion and garlic. Cook, stirring, until onion is translucent. Add the mushrooms, the chopped squash and salt and pepper. Add the parsley, grated cheese and bread crumbs and blend well. Drop the squash shells into boiling water and return to a boil. Cook one minute and drain. Stuff each squash shell with equal portions of filling. Pour melted butter over the filling. Place the stuffed squash halves on a greased baking dish and bake 20 minutes or longer or until squash is tender and filling is browned. |
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